Rich, yet delicate, ideal for any cake and easy to vary. Fills a 9'; cake.
3 Tablespoons flour
1/8 teaspoon salt
6 Tablespoons sugar
1 cup half %26amp; half or 1/2 cup whipping (heavy) cream plus 1/2 cup whole milk
4 egg yolks
1 teaspoon Vanilla Extract
Mix the flour, salt and sugar in a saucepan and blend in a little of the cream. Place on medium heat and stir constantly. Add the rest of the cream and continue stirring until the mixture reaches the consistency of medium cream sauce. Stir a little of the sauce into the egg yolks, then pour egg yolks into the sauce in pan. Cook for a few minutes on low heat until thickened. Remove from heat, add vanilla and cool quickly. To prevent a skin from forming, brush with melted butter. Stir a little before using.
Yield: 1 1/3 cups
-------------------------------OR-----鈥?br>
Chocolate Filling
Make basic cream filling below and after removing from heat, add 2 ounces of melted, unsweetened chocolate to the mixture along with the vanilla. For Mocha Filling, reduce amount of milk/cream by 2 Tablespoons, substituting 2 Tablespoons of extra-strong fresh coffee.
Pastry Cream Filling
3 Tablespoons flour
1/8 teaspoon salt
3/8 cup sugar
1 cup half cream/half milk
4 egg yolks
1 teaspoon Vanilla Extract
Mix the flour, salt and sugar in a saucepan and blend in a little of the cream. Place on medium heat and stir constantly. Add the rest of the cream and and continue stirring until the mixture reaches the consistency of medium cream sauce. Stir a little of the sauce into the egg yolks, then pour egg yolks into the sauce in pan. Cook for a few minutes on low heat until thickened. Remove from heat, add vanilla and cool quickly. To prevent a skin from forming, brush with melted butter. Stir a little before using.
YIELD: 1 1/2 cups
-------------------------------OR-----鈥?br>
Lemon Cake Filling
3/4 cup sugar
2 Tablespoons cornstarch
1/8 teaspoon salt
3/4 cup cold water
2 egg yolks, slightly beaten
1 teaspoon grated lemon peel
Juice of medium lemon
1 Tablespoon butter or margarine
Combine sugar, cornstarch and salt in a small saucepan. Gradually add water and whisk until well blended. Whisk in egg yolks, lemon peel and lemon juice. Cook over medium heat, whisking constantly until thick and bubbly. Boil one minute; remove from heat. Stir in butter. Cool to room temperature, without stirring.
YIELD: 1 cup; fills one 8'; layerI am making a wedding cake for my daughter and I would like to get a recipe for fillings between the layers ?
What kind fo filling? Fruit flavor, buttercream?I am making a wedding cake for my daughter and I would like to get a recipe for fillings between the layers ?
Try this one from Melinda Lee's website.
there is a wed site
Fig Filling
1/2 lb. figs, finely chopped
1/3 cup boiling water
1/3 cup sugar
1 tablespoon lemon juice
Mix ingredients in the order given and cook in double boiler until thick enough to spread. Spread while hot. Figs may be chopped quickly by forcing through a meat chopper, stirring occasionall
Lemon Coconut Cream
Juice and grated rind 1 lemon
Yolks 2 eggs
1 cup powdered sugar
1 cup shredded coconut
Mix lemon juice and rind with sugar and yolks of eggs slightly beaten; cook ten minutes in double boiler, stirring constantly; then add coconut. Cool, and use as a filling for Corn-starch Cake, or any cake made from the whites of eggs.
Prune Almond Filling
To White Mountain Cream add one-half cup selected prunes, stoned and cut in pieces, and one-third cup almonds blanched and chopped.
Nut or Fruit Filling
To White Mountain Cream add chopped walnuts, almonds, figs, dates, or raisins, separately or in combination.
Lemon Filling
1 cup sugar 1/4 cup lemon juice
21/2 tablespoons flour 1 egg
Grated rind 2 lemons 1 teaspoon butter
Mix sugar and flour, add grated rind, lemon juice, and egg slightly beaten. Put butter in saucepan; when melted, add mixture, and stir constantly until boiling-point is reached. Care must be taken that mixture does not adhere to bottom of saucepan. Cool before spreading.
White Mountain Cream
1 cup sugar 1 teaspoon vanilla or
1/3 cup cold water 1/2 tablespoon lemon juice
White 1 egg
Put sugar and water in saucepan, and stir to prevent sugar from adhering to saucepan; heat gradually to boiling-point, and boil without stirring until syrup will thread when dropped from tip of spoon or tines of silver fork. Pour syrup gradually on beaten white of egg, beating mixture constantly, and continue beating until of right consistency to spread; then add flavoring and pour over cake, spreading evenly with back of spoon. Crease as soon as firm. If not beaten long enough, frosting will run; if beaten too long, it will not be smooth. Frosting beaten too long may be improved by adding a few drops of lemon juice or boiling water. This frosting is soft inside, and has a glossy surface. If frosting is to be ornamented with nuts or candied cherries, place them on frosting as soon as spread.
hope these help. good luck and enjoy.
No comments:
Post a Comment